18 Rhodes dinner rolls, thawed but still cold
8 oz. fresh mushrooms, sliced
1 bunch green onions including tops, chopped
2 tablespoons olive oil
3 roma tomatoes, chopped
1 medium green pepper, sliced
1/2 cup pizza sauce
2 teaspoons fresh oregano
salt and pepper, to taste
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
additional Parmesan cheese and garlic salt, if desired

Press 3 rolls together and, using a little flour, roll them into a 7-inch circle. Make 5 more circles with the other rolls. Cover with plastic wrap and set aside. In a large skillet, sauté mushrooms and onion in oil for 1 to 2 minutes. Add tomatoes and green pepper and toss together. Stir in pizza sauce.

Combine cheeses together. Divide filling equally and spoon onto one half of each circle. Divide cheese equally and place on top of filling. Brush edges of dough with water. Fold each circle in half and press edges with a fork to seal.

Place on a large baking sheet sprayed with non-stick cooking spray. Brush with beaten egg and sprinkle with Parmesan cheese and garlic salt, if desired. Bake at 350°F for 20 to 25 minutes or until golden brown.

Submitted by: Melissa Maybury